Soba Noodle Soup
What Started it all:
Soba noodle soup
Soba Noodle Soup is a delicious and warming Japanese dish that's perfect for any time of the year. This recipe is adjusted to serve 4 people and is easy to make, providing a delightful balance of flavors and textures.
Ingredients
- 8 oz (225g) soba noodles
- 8 cups (2 liters) dashi stock (or vegetable broth)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tsp sugar
- 1 cup sliced shiitake mushrooms
- 1 cup baby spinach leaves
- 1 block (7 oz) firm tofu, cubed
- 4 green onions, sliced
- 1 sheet nori, cut into thin strips
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- Optional: soft-boiled eggs, for garnish
Instructions
- Prepare the Noodles: Cook the soba noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- Make the Broth: In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté until fragrant (about 1-2 minutes).
- Add Mushrooms: Add the sliced shiitake mushrooms to the pot and cook for another 3-4 minutes until they start to soften.
- Combine Broth Ingredients: Pour in the dashi stock (or vegetable broth), soy sauce, mirin, and sugar. Stir well to combine and bring to a gentle simmer.
- Add Tofu and Spinach: Add the cubed tofu and baby spinach leaves to the pot. Let it simmer for another 2-3 minutes until the spinach is wilted and the tofu is heated through.
- Assemble the Soup: Divide the cooked soba noodles among 4 bowls. Ladle the hot soup over the noodles, ensuring each bowl gets an even amount of mushrooms, tofu, and spinach.
- Garnish: Top each bowl with sliced green onions and nori strips. If using, add half of a soft-boiled egg to each bowl for an extra touch.
Soba Noodle Soup is a wholesome and satisfying meal that's both nutritious and flavorful. Enjoy it hot for a comforting experience, and feel free to customize it with your favorite vegetables or proteins. Happy cooking!